Chocolate and spelt shortbread Easy

Makes 20 biscuits.


  • 160g white spelt flour
  • 15g cacao powder
  • 125g butter
  • 50g caster sugar
  • 1/4 teaspoon of lavender buds


Combine all the ingredients in a mixer and pulse until combined
Rest in the fridge for at least 30 minutes
Roll into 1 pound coin thickness and cut into desired shapes
Bake on 180C for 10 minutes or until golden brown
Cool on a wire rack